Cook the bacon in a large saucepan over medium heat until crisp, 5 to 6 minutes. Transfer to a paper towel–lined plate; break into pieces when cool.

Wipe out the saucepan and heat the oil over medium heat. Add the onion, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, for 6 minutes. Stir in the garlic and cook for 2 minutes.

Add the potatoes, corn, chicken broth and half-and-half and bring to a boil. Reduce heat and simmer until the potatoes are just tender, 12 to 15 minutes.

Transfer half the soup to a blender and purée until smooth. Return to the pot and stir in 1/4 tsp each salt and pepper. Spoon into bowls and top with the bacon, scallions, parsley and crushed red pepper, if desired.

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